By Chris De La Rosa
Most people tend to associate freshly-made Salsa with the summertime and hanging out in the back yard with friends, sipping cocktails (and beer) while patiently waiting for the stuff off the grill.
However during this cold weather, there’s no reason not to make this quick and simple Pineapple Salsa to add a bit of the warm tropics to your party. I guess the same can be said for when it’s the height of winter and you’re engaged in supporting your favorite sporting team on television.
1 small ripe pineapple (abt 1 1/2 cups | ripe)
2 cups diced tomatoes (diced)
1/2 cup cilantro (chopped finely)
1 clove garlic
1 med red onion (diced)
1/2 teaspoon salt
1/8 teaspoon black pepper
1 lime (juice)
1 jalapeno pepper (diced)
How To Peel & Trim A Pineapple << Click to watch the demo video!
When shopping for a pineapple, please try to get one that’s not green in color — should be a mixture of green and yellow/orange or all yellow/orange. It should have no blemishes or rotting top leaves and there must a fragrant scent if you were to hold it up to your nose. Make sure it’s also firm.
This is so simple you really don’t need a recipe, plus it’s a shame more people don’t make their own but resort to paying those expensive prices the local grocery stores charge for the pre-made stuff. Crush the garlic, finely chop the cilantro and try to dice the other ingredients the same size. Yes it may take a little effort, but it’s worth it.
Place everything in a large bowl, then go in with the salt, black pepper and lime juice, and give it all a good stir. Adjust the salt if you find it a bit tart, and you can certainly add a bit of finely-diced habanera or scotch bonnet pepper if you want a more pronounced kick.
If you want, you can substitute lemon juice for the lime juice or add a bit of both. Allow the salsa to marinate in the fridge for an hour, or so, before serving and give it a final toss before bringing it out to your guests.
If you find that the pineapple is a bit tart you can add a teaspoon of brown sugar or honey to the mix. If you wanted to add some diced-mango to the salsa, I’m sure your family and guests will approve.
This recipe is courtesy of Gourmand Award-winning cookbook author and founder of CaribbeanPot.com, Chris De La Rosa. With over 450 printable recipes with step by step cooking instructions and demo videos, PLUS over 1 million social/fan connections globally every month, CaribbeanPot.com is the world’s #1 resource of Caribbean Culinary Culture. Connect with Chis on Instagram: www.instagram.com/caribbeanpot/.